• Place flour and salt in a food processor and pulse to combine. Add butter pieces and pulse until mixture resembles coarse crumbs (pieces should be half the size of a lentil).
• Dump out onto a piece of parchment paper and sprinkle water over top. Use your hands or a bench scraper to toss the ingredients together to combine, then gently fold and press the mixture together until it forms a cohesive dough. (I fold and press with the parchment paper to avoid a sticky mess.) Form into disc, wrap in the parchment paper, and refrigerate one hour (or up to 3 days, or else freeze up to 3 months). 

To make frangipane:

• Combine almonds, sugar, eggs, butter, extract(s), and salt in food processor and blend until smooth. 
• Let dough soften on the counter for 10-15 minutes before rolling out. Roll out your dough between layers of parchment paper to a shape that fits in your baking pan. Trim the edges and then line the baking pan with parchment and place the dough on top. 
• Spoon the frangipane onto the pastry dough, leaving a 2" border. Arrange apples overtop, and give them a squeeze of lemon. Top with 2 tbsp almonds. Fold the edges of the pastry up around the apples and pop the whole thing in the freezer for 30 minutes while you preheat the oven to 350ºF. 
• Bake the tart for about 50 minutes, until crust is deeply browned, apples are tender and frangipane is golden.